Ingredients
1 1/2 c. water
1/4 c. kombu
1/4 c. bonito flakes (see Note)
3 c. sake
1 c. soy sauce
3/4 c. mirin
1/2 c. light brown sugar
3 lb. skinless, boneless chicken thighs
2 bunch scallions
1 piece fresh ginger
vegetable oil
Preparation
Step 1In a saucepan, bring the water and kombu to a simmer. Add the bonito and return to a simmer. Remove the pan from the heat and let stand for 3 minutes. Strain the broth into a large saucepan. Add the sake, soy sauce, mirin, and sugar to the broth and boil over moderately high heat, stirring occasionally, until slightly thickened, 45 minutes.Step 2Meanwhile, soak 16 bamboo skewers in water for 20 minutes; drain. Alternately thread the chicken and scallions onto the skewers.Step 3Finely grate the ginger into a small, fine strainer set over a bowl. Press the juice from the ginger; you should have 2 tablespoons.Step 4Light a grill. Brush the chicken and scallions with oil and grill over moderate heat, turning, until just cooked through, 10 minutes. Just before removing them from the grill, brush the skewers with the ginger juice and soy glaze. Serve, passing more glaze for dipping. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
